I wandered in a little after 11:30 and found myself at the end of a rather long line. By 11:50 I had chatted with fellow diners, scoped out the other patrons’ fashion accessories, and placed my order for a Gryos plate and a piece of baklava. Based on my other visits, I knew the food would take some time, so I scoped out the perfect patio table and soaked up the sunshine.
The patio, which faces Jordan Lane, is subdivided into small sections by bar height railings. Each section is sized for one table giving the feeling of each table having it’s own territory. For facing a busy road, the tables are remarkably quiet, allowing for easy conversation. Inside, you have your choice of booths or high tops, each big enough for a group of four.
About twenty minutes after I placed my order, my food was delivered to my table. The “plates” consist of enough food that I routinely make two meals of them. The gyro was tender and well seasoned, cut into pieces about 1/8″ thick which gave them a nice substantial feeling. A few of the edges were crispy, but for the most part the texture was pliable. The gyro was nestled on a bed of wild grain rice. Lightly oiled and piping hot it was seasoned lightly with herbs. Previously, my plates had included hummus but the gyro plate included a large helping of taziki sauce, sprinkled with paprkia and topped with a kalamatra olive. The taziki sauce was mostly comprised of greek yogurt with small bits of cucumber and a touch of dill.
The pineapple and orange slice were included mostly for color and the orange was best left alone as it was watery and had a few surprise seeds. The pineapple, however, was tart with a bright touch of sweetness.
Too full to manage dessert just then, I carefully packed the baklava in with my leftovers and took it back to the office with me. I had high hopes for this treat; growing up our neighbor was an Armenian immigrant who made homemade baklava for the holidays. In the years since, I’ve tried various commercial varieties and they have never been as good. When I pulled it out of the fridge later, it was clearly handmade. It’s time in the fridge caused the piece to split along the center layers as I ate it, but that didn’t stop it from being perfectly airy, crunchy, and sweet.
If you decide to try Jamos, be prepared for a wait as their food is not pre-prepared. However, the food is good, solid greek fare, the atmosphere pleasant and the baklava delicious. The patio’s overhead fans allow for outdoor dining even in warmer weather and the single TV indoors is small and generally tuned to sports.
Total for the meal: $12.91 (one gyros plate, one piece baklava, one soda)
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